Thank you to Kitchen PLAY and The US Apple Association for hosting this autumn recipe contest! I was particularly drawn to the entree recipe, since as the summer draws to a close, this dish bridges the gap between warm weather barbeque and fall apple season.
The inspiration recipe was submitted by Savour Fare — an Apple Cider Pulled Chicken Sandwich with Apple Slaw. But since I cannot eat anything with gluten, I was determined to turn this sandwich into a dish that I could eat. So my solution was to replace the bun with a gluten-free focaccia bread (recipe below). I also bumped up the spiciness of the barbeque sauce for my husband’s taste. The result was this favor-complex open-face sandwich consisting of a soft and chewy bread element, spicy and tangy barbeque chicken topped with a fresh, sweet slaw.
BBQ Pulled Chicken
- 1/2 medium onion, finely chopped
- 1 T olive oil
- 1 cup apple cider, divided
- 1/2 c. apple cider vinegar
- 1/2 c. ketchup
- 2 T mustard
- 2 T brown sugar
- salt to taste
- 1/2 tsp steak seasoning blend
- 1/2 tsp smoked paprika
- 1/2 tsp dried chile flakes
- 1 lb boneless skinless chicken breasts
Put onion and olive oil into dutch oven. Cook over medium heat until the onion is translucent. Add 1/2 cup apple cider, vinegar, ketchup, mustard, brown sugar, salt and spices into pan and bring to a boil over high heat. Add chicken breasts and additional apple cider to cover, cover the pan and cook over low heat for about 15 minutes, or until the chicken is cooked through. Remove chicken from pan, shred with 2 forks, and return chicken to the sauce in the pan. Read more